Cheesy Black Bean and Corn Quesadillas are the perfect summer quesadillas filled with orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices.
When I don't know what to make, I make quesadillas for dinner because my husband is obsessed with anything, but Indian food.
Someone, please explain to me how someone who is Indian cannot handle spicy Indian food, but can handle spicy Mexican food. Even my 18-month-old son can handle more spice than my husband, not kidding! I don't get it. The spices seen in Indian and Mexican food are quite similar.
Quesadillas are the simplest dish to make and are packed with veggies and so much flavor. They also make the best leftovers and these no-cook quesadillas, well almost, are so easy to make and perfect for meal-prepping. They keep well in the fridge for three days.
What are Black Bean and Corn Quesadillas?
Black bean and corn quesadillas are packed with black beans, corn, orange bell peppers, jalapeno, cilantro, tomatoes, cheese, and spices. I love using a lot of shredded Mexican cheddar cheese because it's so delicious with Mexican food.
Simply throw in all the ingredients above in a bowl and mix. The best part is, that there is no cooking involved aside from grilling up the quesadillas. These summer quesadillas are packed with flavor and are so nutritious.
Black Bean and Corn Quesadillas are:
No Cooking for Mix
Great for Meal Prepping
Versatile (add protein - chicken/shrimp/tofu would work)
Ingredients for Black Bean and Corn Quesadillas:
Black Beans: I use canned organic black beans, rinsed and drained.
Corn: Frozen organic corn - rinsed under warm water and drained.
Veggies: Orange Bell Pepper, Red Onions, Tomatoes, Jalapenos.
Fresh Cilantro: Cilantro gives these quesadillas so much flavor so definitely use a generous amount.
Taco Seasoning: I love Trader Joe's Taco Seasoning, otherwise any brand works.
Mexican Cheese Blend: I like using organic shredded Mexican Cheese Blend - Trader Joe's brand is great.
Salt: Don't use a ton of salt since taco seasoning has enough sodium, but you will need a little bit.
How to make Black Bean and Corn Quesadillas recipe step by step?
Make the Black Bean Corn Mix
1. Add rinsed & drained black beans to a large bowl.
2. Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
3. Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
4. Finally add 2 cups of shredded Mexican cheese.
5. Mix well.
Make the Black Bean and Corn Quesadillas
1. Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
2. Add a ¼ cup of shredded Mexican cheese to half the quesadilla.
3. Now add ½ cup of the black bean corn mixture followed by another ¼ cup of shredded Mexican cheese.
4. Fold the quesadilla over like so. Press down.
5. Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
6. Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
7. Allow your quesadilla to cook for a few minutes, then slice in half.
Tips on making Black Bean and Corn Quesadillas:
- Chop all the veggies.
- Prepare the mix which can be prepped up to 3 days in advance.
- Make the quesadillas.
- Enjoy with condiments of your choice.
Frequently Asked Questions
1. Can I make this recipe vegan and gluten-free?
For a vegan option, replace regular Mexican cheese with vegan cheese.
For a gluten-free option, replace whole wheat tortillas with gluten-free ones. I love Siete Foods gluten-free tortillas.
2. What kind of bell peppers can I use in this recipe?
I love using orange bell peppers because they're so colorful and slightly sweet. Yellow bell peppers would work well too for the beautiful summery color. Red bell peppers would work too, but they're the sweetest of them all.
I would stay away from using green bell pepper because they are slightly bitter.
3. What kind of tortillas should I use for this recipe?
I personally love using whole wheat tortillas for that extra fiber and protein. My favorite is the Whole Foods 365 Organic Whole Wheat Wraps.
For white tortillas, Whole Foods makes the same organic tortillas with white flour.
4. What kinds of cheese would taste good in these quesadillas?
I love using shredded Mexican cheese blend for most of my Mexican recipes. Alternatively, Pepper Jack Cheese would work well here, a classic mild/medium cheddar cheese would be delicious, and Colby Cheese would be delicious too.
5. Does this recipe work for meal prepping?
Yes! You can easily prepare the veggie cheese mix up to 3 days in advance. Use the veggie cheese mix when you're ready to make your quesadillas. The best part is, that there is no cooking involved.
6. What condiments go wtih Black Bean and Corn Quesadillas?
Mango Salsa works really well with these quesadillas. I shared the mango salsa recipe on Instagram Reels. You can replace mango with pineapple or strawberry.
Salsa: Can't go wrong with good ol' salsa. I like getting fresh salsa from Whole Foods with no preservatives, or making your own - I have a recipe here.
Guacamole: One of my favorites to pair with quesadillas, however I didn't have a ripe avocado on hand the day I made this. Here's a guacamole recipe for you.
Sour Cream: If you like a creamy side, opt for sour cream.
Creamy Taco Sauce: A simple condiment I shared with my Paneer Tikka Quesadillas. The Creamy Taco Sauce is super simple to make and super delicious.
More Mexican Recipes!
- Paneer Tikka Quesadillas
- 7 Layer Burrito Taco Bell
- Aloo Paratha Quesadillas
- BBQ Chicken Corn Quesadillas as seen on Good Morning America
- Mushroom Corn Truffle Quesadillas
- Spinach & Black Bean Quesadillas
- Broccoli & Red Pepper Quesadillas
Black Bean and Corn QuesadillasVegetarian, Gluten-Free option
for the veggie mix
- 15 ounces black beans, rinsed & drained
- 1 orange bell pepper, chopped
- ¾ cup red onions
- 1 cup frozen corn, rinsed & drained
- ⅓ cup tomatoes, squeeze out liquid, chopped
- 2 jalapeños, finely chopped
- ½ cup fresh cilantro
- 2 cups shredded Mexican cheese
- 3 tablespoon Taco seasoning, I like Trader Joe's
- ⅓ teaspoon salt
for each quesadilla (makes 10 quesadillas)
- 1 whole wheat tortilla
- ½ cups shredded Mexican cheese, ¼ cup each time
- ½ cup veggie mix
Make the Black Bean Corn Mix
- Add rinsed & drained black beans to a large bowl.
- Add orange bell peppers, and red onions, and rinsed & drained frozen corn.
- Now add tomatoes, jalapenos, fresh cilantro, salt, and taco seasoning.
- Finally add 2 cups of shredded Mexican cheese.
- Mix well.
Make the Black Bean and Corn Quesadillas
- Heat up a castiron skillet on low-medium until hot. Add a teaspoon of avocado oil to the skillet and spread. Place tortilla on the skillet for a minute and flip.
- Add a ¼ cup of shredded Mexican cheese to half the quesadilla.
- Now add ½ cup of the black bean corn mixture followed by another ¼ cup of shredded Mexican cheese.
- Fold the quesadilla over like so. Press down.
- Cover with a lid and cook one side for 3-5 minutes on low-medium heat. A cast-iron skillet gets very hot so be careful.
- Flip. Add a little oil on top. This helps get the quesadilla crispy. Flip and cook on the other side again until the cheese has melted.
- Allow your quesadilla to cook for a few minutes, then slice in half.